Southbend TVGS/32SC_LP 36 Inch Gas Convection Oven Low-profile Porcelain Interior

The Southbend TVGS/32SC_LP TruVection Convection Oven Gas Low-profile is a commercial-grade, three-deck convection oven designed for precise heat distribution in professional kitchens. Built with stainless steel front and sides, it features durable porcelain interior surfaces and solid state thermostatic controls with an operating temperature range from 150°F to 550°F. This model includes electronic ignition, a 60-minute mechanical cook timer, and a cooling fan for efficient operation. Its compact, low-profile design accommodates versatile installation in various foodservice environments, providing consistent cooking performance for high-volume operations such as restaurants, catering, or institutional kitchens. The oven’s technical specifications include three 1/2 HP motors, a total thermal output of 156,000 BTU, and a weight of 900 lbs, ensuring robust durability and reliable function in demanding culinary applications.

Top Southbend TVGS/32SC_LP Features

The Southbend TVGS/32SC_LP convection oven offers triple-deck cooking with porcelain-lined interiors, providing high thermal efficiency and easy cleaning. Its electronic ignition enables quick startup, while solid state thermostatic controls ensure precise temperature management. Designed for commercial kitchens, it supports heavy-duty operation with robust stainless steel construction and 1/2 HP motors across three decks. Compatibility with standard installation practices allows seamless integration into existing setups, enhancing workflow and throughput in busy foodservice environments.

• Triple-deck configuration ensures high capacity for batch cooking.
• Durable stainless steel exterior resists corrosion and simplifies cleaning.
• Porcelain interior promotes sanitation and long-term durability.
• Electronic ignition reduces startup time and maintenance.
• Solid state thermostatic controls allow precise temperature adjustments.

Ideal for high-volume restaurant kitchens requiring reliable, consistent convection cooking.

Southbend TVGS/32SC_LP Technical Specs

The Southbend TVGS/32SC_LP convection oven operates on a standard gas supply, with an input of 156,000 BTU. It features a self-contained, air-cooled heat dissipation system to maintain stable operation within commercial kitchen environments. The unit is built with stainless steel front and sides, and its porcelain interior surfaces facilitate sanitation and ease of cleaning. With dimensions of 36.1" width, 36.5" depth, and 69.9" height, it offers substantial capacity while maintaining a compact footprint. Equipped with three decks, each supporting racks, the oven supports continuous operation in busy foodservice sectors. Power features include three 1/2 HP motors, while safety and compliance are confirmed through CSA and NSF approvals. The weight of this model is 900 lbs, designed for durability and stability during installation. The unit’s construction includes high-quality stainless steel and porcelain finishes, ensuring resistance to wear and ease of maintenance. It operates within a temperature range of 150°F to 550°F, maintaining strict food safety standards and operational reliability. Easy disassembly and cleaning routines are supported by accessible interior surfaces and straightforward maintenance options. Additionally, its built-in legs provide stability and necessary clearance for airflow and servicing.

• Gas connection compatible with standard supply lines for reliable operation.
• Dimensions suitable for standard kitchen layouts, supporting efficient workflow.
• Porcelain interior supports sanitation and cleaning routines.
• CSA and NSF approvals ensure compliance with safety and sanitation standards.
• Heavy-duty stainless steel construction withstands intensive use.

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for professional foodservice environments, utilizing fans to circulate hot air evenly across multiple racks. The Southbend TVGS/32SC_LP convection oven features three decks, porcelain-lined interiors, and precise thermostatic controls, making it suitable for continuous, high-volume cooking. Installed in bustling restaurants, catering facilities, and institutional kitchens, it supports consistent oven performance and ease of maintenance, ensuring efficient workflow for medium to large-scale operations.

Top Gas Convection Ovens for Restaurant-Ready Performance

Built with robust stainless steel and triple-deck capacity, Southbend TVGS/32SC_LP delivers reliable, precise convection cooking ideal for restaurant environments. Designed for medium-volume throughput, it enhances operational efficiency in commercial kitchens while supporting sanitation and durability. Southbend model TVGS/32SC_LP is tailored for high-performance foodservice applications.

• Operation Type — suited for busy restaurant kitchens
• Kitchen Type — ideal for compact commercial foodservice spaces
• Foodservice Category — suitable for full-service restaurants and catering
• Workload Qualifier — supports moderate throughput operations
• Use Case — facilitates batch cooking and menu item prep

Why Choose Southbend TVGS/32SC_LP

Southbend TVGS/32SC_LP sets itself apart through its triple-deck configuration, durable stainless steel exterior, and porcelain interior, ensuring longevity and sanitation in demanding environments. Its robust gas-powered operation with electronic ignition and solid state controls enhances reliability and ease of use. The low-profile design maximizes kitchen space, while CSA and NSF approvals confirm safety and performance standards, making it an efficient addition to any professional kitchen.

• Fixtures are designed for compact installation in varied kitchen layouts.
• Triple-deck design maximizes cooking capacity within a small footprint.
• Durable stainless steel and porcelain interiors support long-term sanitation efforts.
• Gas operation with electronic ignition reduces startup time and maintenance.
• Heavy-duty construction suited for high-volume, continuous cooking demands.